Maryland Benedict
Egg Benedict with Crab Meat
Equipment
- Egg poacher
Ingredients
Hollandaise Sauce
- 2 sticks butter
- 3 egg yolks
- 4 tsp lemon juice
- 1/4 tsp cayenne
- kosher salt to taste
Egg Benedict
- 8 large eggs
- 1/2 cup crab claw meat
- 4 English muffins
- 1 roma tomato
- 2 avacados
- salt
- pepper
Instructions
Hollandaise Sauce
- Place sauce pan in direct heat (use a stainless steel pot in side a larger stainless steel pot with water, and apply medium heat
- Melt butter completely then mix in egg yolks
- Mix in other ingredients, and continue to whisk until mixture thickens. If too much heat is applied directly the eggs will scramble, and if sauce is removed from heat for serving it may need to be heated up to regain liquid form
Eggs Benny
- Poach each eggs for about 5 minutes (depending on egg poacher) Goal is to reproduce a runny egg
- Dice tomato and gently heat
- Toast English muffin and slice avocado, and place sliced avocado, followed by the egg. Lightly drizzle hollandaise sauce over entire meal and top with tomato and crab meat